Baked Cheesecake & Peach Chardonnay Sauce
Baked Cheesecake & Peach Chardonnay Sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, baked cheesecake & peach chardonnay sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Baked Cheesecake & Peach Chardonnay Sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Baked Cheesecake & Peach Chardonnay Sauce is something that I have loved my entire life.

Watch as Better Homes and Gardens shows you how to bake cheesecake perfectly every time! This simple cheesecake recipe is easy to dress up with stir-ins and. When making a baked cheesecake, there are many mistakes you'll want to avoid.

To begin with this recipe, we have to first prepare a few components. You can have baked cheesecake & peach chardonnay sauce using 15 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Baked Cheesecake & Peach Chardonnay Sauce:
  1. Prepare Cake
  2. Get 400 g (14.10 oz) Cream cheese
  3. Prepare 100 g (3.52 oz) White sugar
  4. Take 40 g (1.41 oz) Cake flour
  5. Take 4 tsp Honey
  6. Get 2 Eggs
  7. Take 200 ml (6.76 fl oz) Heavy cream
  8. Get 1 Lemon zest
  9. Get 40 ml (1.35 fl oz) Lemon juice
  10. Take 20 ml (0.67 fl oz) White Rum
  11. Take Sauce
  12. Prepare 100 g (3.52 oz) Peach jam
  13. Make ready 100 ml (3.38 fl oz) Chardonnay
  14. Make ready Topping
  15. Take to taste Mint leaves

Cheesecake is the perfect dessert for any event. We have the thermal tips you need for the best homemade cheesecake ever! How to Make Cheesecake—Thermal Care Makes Better Cakes. Both have their roots in immigrant New York City neighbourhoods.

Steps to make Baked Cheesecake & Peach Chardonnay Sauce:
  1. Cream cheese at room temperature.
  2. Add white sugar and knead well with a spatula.
  3. Add cake flour and mix well.
  4. Add honey and mix.
  5. Make beaten eggs, add it to the cake mixture and mix well. *The photos are 4 eggs, but add just 2 eggs. That's for 4 trays.
  6. Add heavy cream and mix.
  7. Add lemon zest & juice, white rum, and then mix well.
  8. Pre-heat the oven to 180℃ (356℉).
  9. Pour the cake mixture into the baking tray. Lightly drop the tray few times to make the surface even. Pour 1/3 water in the grill tray for steam baking.
  10. Bake at 180℃ (356℉) for 25 mins and then 150℃ (302℉) for 20 mins.
  11. Cool it down. Do not touch the cake. It's easy to break.
  12. Wrap with foil and put in the refrigerator.
  13. Put peach jam & chardonnay in a bowl.
  14. Heat at 600W for 3 mins or boil with a pan.
  15. Cool it down and pour into a container. Keep in the refrigerator.
  16. Put a slice of cheesecake on the plate and serve with tasty sauce & fresh mint leaves!
  17. "Baked Cheesecake & Blueberry Wine Sauce" is also good! Recipe ID : 13303986

This cheesecake is dense but not overly sweet. A cheesecake is actually a custard baked in a crust. Prepare the cheesecake as directed, omitting any toppings or garnishes. One of the all time classic New York desserts is a baked vanilla cheesecake. It's a struggle to find one as authentic and good as those.

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